Soybean oil

Soybeans are a go-to protein source for vegetarians and vegans. One of its most used derivatives is soybean oil. It is a vegetable oil that’s extracted from the seeds of the soybean plant. Soybean oil is principally obtained by solvent (particularly n-hexane) extraction or mechanical expellers. On the other hand, supercritical fluid extraction and extrusion-aided mechanical extraction have emerged as alternative processing techniques in recent years

It is a natural edible vegetable oil, extracted from the soyabean seeds and is mostly preferred in cooking. It is assumed to be the most consumed oil in commercial cooking and has a dark yellow or faint green color. Soybean oil accounts for over 40% of the US intake of both essential fatty acids.

Soya bean oil is super high in protein. It also has a decent amount of fat and carbs that help in the proper functioning of the body. 100 grams of boiled soya bean offer:
*9 grams of fat
*16.6 grams of protein
*9.9 grams of carbohydrates
*173 calories

Soybean oil has a relatively high smoke point of about 450°F (230°C). This makes soybean oil a good option for high-heat cooking methods like roasting, baking, frying, and sautéing, as it can withstand high temperatures without breaking down.

It is applied frequently in salad dressings, frozen foods, imitation dairy, and meat products and commercially baked goods. Soybean oil is an essential component in marinades because it helps transfer fat-soluble flavors into the meat, helps meat and vegetables retain moisture while cooking, and helps balance flavor profiles by preventing sharp or acidic flavors from overwhelming the dish.
Soybean oil

Peanut oil

Peanut oil is extracted from shelled and crushed peanuts with a variety of methods such as hydraulic pressing, expeller pressing, and/or solvent extraction.

Peanut has been widely applied in diets and cooking, peanuts are eaten roasted, and made into peanut butter and cooking oil. Peanut seeds are found a rich source of oil content (50.50- 51.72 g/100 g dry weight).

The oil is pale yellow in color with distinctive nutty taste and odor obtained from the processing of its kernel.

Peanut oil contains mainly of unsaturated fatty acids which is associated with improvement of cardiovascular biomarkers such as increment of high-density lipoprotein (HDL) cholesterol level and reduction in LDL-cholesterol and total triacylglycerol levels.

Peanut oil mainly contains less linoleic acid than other seed oils. Oleic, linoleic, and palmitic acids from a total of 90 % the fatty acid profile of peanuts, although there are five other fatty acids in the ratios of at least 1%.

Peanut oil is rich in Vitamin E. In its role as a captor of free radicals, vitamin E protects cells from attacks by free radicals by neutralizing them.
Peanut oil